“These ribs and juices are good served with hot cooked jasmine rice.”
READY IN:
3hrs 20mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
  2. Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
  3. Evenly distribute ginger, onions, and pineapple over and around meat.
  4. Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
  5. Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
  6. Uncover ribs and bake until browned, about, 10 minutes.
  7. Skim fat from juices and discard.
  8. Scatter sliced mint over meat; garnish with mint sprigs.
  9. Add more soy sauce to taste.

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